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Go Big Red Recipes


Roxy

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Classic Chicken Salad

 

1 chicken (3 lbs.)

1-1/2 teaspoons salt

3 stalks celery, finely chopped

1/4 cup mayonnaise

2 teaspoons fresh lemon juice

1/4 teaspoon ground black pepper

 

1. In 4-quart saucepan, place chicken, 1 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat; cover and gently simmer until chicken looses its pink color throughout, about 45 minutes. Remove from heat and let stand 10 minutes; drain (reserve broth for another use). When chicken is cool enough to handle, discard skin and bones; cut meat into bite-size pieces.

 

2. In large bowl, combine celery, mayonnaise, lemon juice, remaining 1/2 teaspoon salt and pepper; stir until blended. Add chicken and toss to coat. Transfer to serving bowl. Cover and refrigerate until ready to serve.

 

You can cook the chicken in the crockpot instead of boiling it-optional.

 

Mom's Mac ' n' Cheese

 

1 package (8 oz.s) elbow macaroni

3/4 cup fresh bread crumbs (about 1-1/2 slices bread)

4 tablespoons butter or margarine, melted

1 small onion, finely chopped

1 tablespoon all-pupose flour

1/4 teaspoon dry mustard

1 teaspoon salt

1/8 teaspoon ground black papper

1-1.2 cups milk

8 oz.s Cheddar cheese, shredded (2 cups)

 

1. In 3-quart saucepan, cook macaroni as label directs. Drain well.

 

2. Preheat oven to 350 F. Grease 9-inch square baking dish or casserole. In small bowl, toss bread crumbs and melted butter until moistened. Set aside.

 

3. In saucepan, melt remaining 2 tablespoons butter over medium heat. Add onion and cook until tender, about 5 minutes. Add onion and cook until tender, about 5 minutes. Add flour, mustard, salt, and pepper; stir until well blended. Stir in milk, cook, stirring, until thickened. Remove from heat; stir in cheese.

 

4. Spoon macaroni into prepared baking dish. Pour cheese sauce over macaroni. Sprinkle crumb mixture over top. Bake unti bubbly and top is golden, about 20 minutes. Let stand 15 minutes for easier serving.

 

 

Fettucinie Alfredo

 

1 package (16 oz.s) fresh fettuccine

1-1/2 cups heavy or whipping cream

1 tablespoon butter or margarine

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1/4 cup freshly greated Parmesan cheese

Chopped fresh parsley

 

1. In large stockpot, cook pasta as label directs. Drain.

 

2. Meanwhile, in 2-quart saucepan, combine cream, butter, salt and pepper; heat to boiling over medium-high heat. Boil until sauce has thickened slightly, 2 to 3 minutes. In serving bowl, toss pasta with cream sauce and Parmesan. Sprinkle with parsley.

 

Taco Bake

 

1 package (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner

1 lb. ground beef

1 pkg. (1-1/4 oz.) Taco Bell Home Originals Taco Seasoning Mix

3/4 cup water

3/4 cup Sour Cream

1-1/2 cups Shredded Cheddar Cheese, divided

1 cup Taco Bell Home Originals Thick'N' Chunky Salsa

 

Preheat oven to 400. Prepare Kraft Deluxe Macaroni & Cheese Dinner as directed on package. While macaroni is cooking, brown ground beef; drain off grease. Add taco seasoning mix and water to the meat; simmer 5 minutes.

 

Stir sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.

 

Bake 15 minutes. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.

 

Quick Shrimp & Linguini

 

Prep: 10 minutes

Total: 25 minutes

 

1 tablespoon olive oil

8 oz. raw jumbo shrimp (peeled, deveined)

3/4 cup DiGiorno Marinara Sauce

1/2 cup frozen peas

2 tablespoons whipping cream

2 slices Oscar Mayer Bacon, cooked & crumbled

4 oz. DiGiorna Linguini, cooked, drained

 

Heat oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink.

 

Stir sauce and peas into skillet with shrimp. Reduce heat to low; add cream and bacon. Cook until heated through, stirring freaquently.

 

Add hot pasta toss to coat.

Makes 2 servings.

 

Baked Vegetable Dippers

 

Nonstick cooking spray

3/4 cup cornflake crumbs

2 tablespoons grated Romano or Parmesan cheese

1/8 teaspoon garlic powder

1/8 teaspoon ground red pepper

2 egg whites

2 tablespoons water

2 small zucchini or yellow summer squash, cut into 1/4-inch slices

1 cup cauliflower florets

1 cup halved small fresh mushrooms or broccoli florets

1-8 oz. can pizza sauce

Fresh oregano springs (optional)

 

Coat a large baking sheet with cooking spray; set aside.

 

In a small bowl, combine cornflake crumbs, Romano or Paremesan cheese, garlic powder and red pepper. In a small mixing bowl, beat together the egg whites and water.

 

Dip squash, cauliflower, and mushrooms or brocccoli into the the egg white mixture and roll in the crumb mixture to coat. Place vegetables in a single layer on the prepared baking sheet. Bake in a 400 degree oven for 8 to 10 minutes or until coating is golden brown.

 

Meanwhile, in a small saucepan, cook and stir pizza sauce over low heat until heated through. (Or place sauce in a microwave-safe bowl and microwave on 100% power (high) for 45 to 60 seconds.) Serve warm vegetables with pizza sauce for dipping. If desired, garnish with oregano. Makes 8 servings.

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